Chilling injury in relation to ethylene biosynthesis in `Kensington Pride' mango fruit

Abstract

SummaryMature fruit of `Kensington Pride' mango (Mangifera indica L.) were stored at 0, 5, 10, 15 and 208C for 1, 3, 7, 14, 21 and 28.d to induce different levels of chilling injury (CI), and to elucidate its relationship with ethylene biosynthesis during storage and fruit ripening period. CI index, fruit ethylene production, 1-aminocyclopropane-1-carboxylic acid (ACC) content, ACC oxidase and ACC synthase activities were assayed from fruit skin and pulp during different storage temperatures and periods as well as during ripening. CI index signi®cantly increased as the storage temperature was lowered and as exposure period was increased from 1 to 28.d. Ethylene production, ACC content and ACC oxidase and ACC synthase activities in skin and pulp were signi®cantly decreased during storage and ripening period in the fruit stored at chilling temperatures as compared with those stored at non-chilling temperatures. Exogenous application of Ethrel enhanced ethylene production and reduced CI symptoms on the fruit. In conclusion, suppression of ethylene biosynthesis with increased CI and reduction of CI with exogenous application of Ethrel suggest that ethylene is involved in the CI development.